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Ingredients
Serves: 4

1 bunch fresh asparagus, trimmed and cut into thirds

250g (9 oz) mange-tout or sugar snap peas, trimmed

1/2 (500g) pack penne pasta

3 tablespoons olive oil

50g (2 oz) grated Parmesan cheese

salt and freshly ground black pepper to taste

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MethodPrep:10min › Cook:15min › Ready in:25min

Bring a large pot of lightly salted water to the boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.

Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:

(86)

Reviews in English (63)

J

by jtmachura

83

I adjusted this to our liking,but,it was so good,we may make it two weeks in a row! While the pasta was cooking (I used Rotini)in a fry pan I heated 2 1/2 cloves minced garlic (& I added a bit of chopped garlic for fun) and about 1/2 cup chopped red onion in a little olive oil. I added sugar snap pea pods and sun dried tomatoes. I grilled the asparagus on our Hamilton Beach griller for a few minutes (after mixing with a little olive oil and lemon juice). Then I added to fry pan for a few minutes. I then added all ingredients together in a large bowl and tossed with fresh grated parm chz (a drizzle more oil) and a little salt & pepper. Awesome!
-
07 Jul 2006
(Review from Allrecipes US | Canada)